Treating citrus fruits.



JAMES N. G. SINGLE-TON, OF ORLANDO, FLORIDA.

TREATING CITRUS FRUITS.

No Drawing.

Specification of Letters Patent.

Patented Apr. 1%, ram.

. Application filed August 18, 1913. Serial No. 785,400.

To all whom it may concern:

Be it known that I, JAMES N. G. SINGLE- TON, a citizen of the UnitedStates, residing at Orlando, in the county of Orange and State ofFlorida, have invented new and useful Improvements in Treating CitrusFruits, of which the following is a specification.

This invention relates to improvements in the art of treating citrusfruits for producing extracts and syrups.

The object of this invention is to produce an extract from citrus fruit,particularly grape fruit, that will possess the full flavor of the fruitand canbe bottled for use as a beverage, and then to treat the extractso formed that it may be used as a syrup particularly adapted for use insoda fountains.

This invention is carried out in the fol-.

lowing manner. The juice is removed from the grape fruit and asufiicient quantity of cane sugar added to the extracted juice which isthen set aside in a receptacle until fermentation takes place. The rindis cut up into small pieces and placed in a kettle to which is addedabout One quarter its volume of water and boiled slowly until the rindhas become thoroughly saturated and the excess of water evaporated. Thesaturated rind is then squeezed and the solution thus obtained isstrained and set aside. The rind pulp is then boiled a second time withabout one-quarter of its volume of water, but for a less length of time,squeezed and the. solution strained and added to the first rindsolution. To this rind solution is added the fermented juice in theratio of one pint of juice to each quart of solution and boiled slowlyto the jell line, that is to the oint just before which the compoundwill come a jelly. This is called the extract of grape fruit and shouldbe bottled while still hot and sealed with anair ti ht closure.

The syrup of grape fruit 1s formed by adding to the extract, asdescribed above, an equal amount of cane sugar and twice as much of thefermented juice which is then boiled slowly until the syrup line isreached. It will be seen that besides the rind and the juice of thefruit itself only cane sugar and water are used, and therefore theextract and syrup are pure, wholesome and full flavored.

W at I claim is 1. The process of treating citrus fruit which consistsin separating the juice from the rind, adding cane sugar to the juiceand allowing it to ferment, boiling slowly the rind with aboutone-quarter of its volume of water until the rind becomes saturated andthe excess water evaporated, squeezing the saturated rind, straining thesolution obtained thereby, boiling the rind pulp again with about.one-quarter of its volume of water for a shorter time, squeezing thesaturated rind, straining the solution and adding to the first rindsolution, adding to the solution the fermented juice, one pint of juiceto each quart of rind solution, and boilin slowly to the jell line.

2. he process of treating citrus fruit which consists in separating thejuice from therind, adding cane sugar to the juice and allowing it toferment, boiling slowly the ,rind with about one-quarter of its volumeof water until the rind becomes saturated and the excess waterevaporated, squeezing the saturated rind, straining the solutionobtained thereby, boiling the rind pulp again with about one-quarter ofits volume of water for a shorter time, squeezing the saturated rind,straining the solution and adding to the first rind solution, adding tothe solution the fermented juice, one pint of juice to each quart ofrind solution, and boillng slowly to the jell line, adding an equalamount of cane sugar and twice as much fermented juice and boilingslowly until the syrup line is reached.

JAMES N. G. SINGLETON. Witnesses:

N. P. HATGHER, G. O. HATCHSER.

Copies of this patent may be obtained for five cents each, by addressingthe Commissioner of ream, Washington, D. 0."

